Fauziah, Anisa (2023) Optimasi metode ekstraksi DNA dengan variasi waktu Inkubasi untuk Autentikasi Halal pada Bakso. Sarjana thesis, UIN Sunan Gunung Djati Bandung.
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Abstract
Indonesia's beef industry is facing a severe issue of adulteration, where dishonest food manufacturers mix pork with raw materials. This issue poses a significant threat to the Muslim community, who follow dietary laws prohibiting pork consumption in Islam. The prevalence of pork contamination in processed meat products, particularly meatballs, is a challenge that requires laboratory testing to detect fraudulent practices. In order to tackle this problem, a study was carried out from November 2022 to February 2023 at the Laboratorium Genetika dan Molekuler and the Laboratorium Pengujian Halal UIN Sunan Gunung Djati Bandung. The study aimed to find the best method for extracting pig DNA in meatballs, enabling the detection of pork contamination. Two meatball products from beef and pork were collected using purposive sampling techniques and underwent DNA extraction with varied incubation times. The extracted DNA was then quantified using a Nanodrop spectrophotometer. In the conventional extraction method, changing incubation times results in varied DNA extract purity and concentration. For the conventional method, the 90-minute incubation time resulted in the best DNA purity and concentration. This method yields a lower concentration value than the kit method.
| Item Type: | Thesis (Sarjana) |
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| Uncontrolled Keywords: | DNA Extraction; Halal; Incubation; Meatball; Pig DNA; |
| Subjects: | Biology > Auxiliary Techniques and Procedures of Biology, Apparatus, Equipment, Procedures, Microscopy Biochemistry > DNA, Deoxyribonucleic Acid Food Technology Food Technology > Meats and Allied Food |
| Divisions: | Fakultas Sains dan Teknologi > Program Studi Biologi |
| Depositing User: | Anisa Fauziah |
| Date Deposited: | 29 Sep 2023 01:14 |
| Last Modified: | 29 Sep 2023 01:14 |
| URI: | https://digilib.uinsgd.ac.id/id/eprint/79294 |
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